Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the challenges of a resource that is abundant in the Gulf waters and remains untapped. It also delves into the possibilities that this meat presents in terms of consumption, industry, and the potential to bring the riverbank residents closer to the river they inhabit.

Two elderly sisters share the delicate art of making traditional Hungarian strudel and reveal a deeply personal family story about their mother, who taught them everything they know.

The film talks about dough dishes from different regions of Ukraine through stories of Ukrainians who, in their own way, preserve the traditions of Ukrainian cuisine, develop, study and modernize it.

Battering, breading, frying – Berta has prepared thousands of schnitzels in her old cast-iron pan over the years. This 83-year-old landlady’s life on the family farm with adjoining guest house in the Upper Palatinate has been marked by constant hard work. A life that her granddaughters Monika and Hannah never wanted to lead. Now, the deeply indebted farm is on the brink of collapse. Despite having an academic background and contrary to her intentions, Monika, in her early thirties, decides to give up her modern life and save the family business. The two women join forces and give themselves a year to sort out the farm’s problems.

A Warsaw-based Vietnamese cook struggles to fit into the European culture, which his ten-year-old daughter has already embraced as her own. A story about love, misunderstanding and food.

Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type of Croatian doughnut) for the people of Biloxi, Mississippi.

Concerned about the declining health of people all around them, Native American women are sparking physical and spiritual rejuvenation through reclaiming traditional foodways.